Dark Chocolate Cherry Cheesecake (Printable)

Creamy dark chocolate cheesecake with cherry topping on chocolate crust

# Ingredient List:

→ Crust

01 - 7 oz chocolate graham crackers or chocolate cookies, crushed
02 - 2.8 oz unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt

→ Cheesecake Filling

05 - 8 oz dark chocolate (70% cacao), chopped
06 - 32 oz cream cheese, at room temperature
07 - 7 oz granulated sugar
08 - 3 large eggs, at room temperature
09 - 1/2 cup sour cream
10 - 1 tsp vanilla extract
11 - 1 tbsp all-purpose flour
12 - 1/2 tsp salt

→ Cherry Topping

13 - 12 oz fresh or frozen cherries, pitted
14 - 1/4 cup granulated sugar
15 - 2 tbsp lemon juice
16 - 2 tbsp water
17 - 1 tbsp cornstarch

# How to Make:

01 - Preheat oven to 340°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a medium bowl, mix crushed chocolate cookies, melted butter, sugar, and salt. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
03 - Melt dark chocolate in a heatproof bowl over simmering water using a double boiler method. Let cool slightly before incorporating.
04 - Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Mix in sour cream, vanilla, flour, and salt until just combined. Fold in melted chocolate.
05 - Pour filling over the cooled crust and smooth the top. Tap the pan gently to release air bubbles. Bake for 50–55 minutes until edges are set but the center is slightly jiggly.
06 - Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Remove from oven, run a knife around the edge, and cool to room temperature.
07 - Refrigerate at least 4 hours or overnight until completely set before adding topping.
08 - Combine cherries, sugar, lemon juice, and water in a saucepan. Cook over medium heat until cherries release juices, about 5 minutes. Mix cornstarch with cold water, stir into cherries, and simmer until thickened, 2–3 minutes. Cool completely.
09 - Spread cooled cherry topping over the chilled cheesecake just before serving.

# Helpful Tips:

01 -
  • The contrast between silky dark chocolate filling and tart cherry topping creates something extraordinary
  • This cheesecake tastes impressive but comes together with manageable steps, even for beginner bakers
02 -
  • Room-temperature ingredients are non-negotiable—cold cream cheese creates lumps that never fully disappear
  • The center should still jiggle when you remove the cheesecake from the oven, as it continues cooking while cooling
  • Opening the oven door too early can cause the cheesecake to collapse, so resist the urge to check until the minimum baking time
03 -
  • Wrap the bottom of your springform pan with aluminum foil to prevent any butter from leaking during baking
  • Cherries can be made up to three days ahead and stored in the refrigerator
  • The cheesecake improves after a full night of chilling, so make it a day before your event

Go Back